Bazı Sebzelere İnokule Edilen Salmonella typhimurium ’un Limon Suyu ve Sirke ile İnaktivasyonu

Bu çalışmada limon suyu, sirke ve limon suyu-sirke karışımlarının; roka, taze soğan ve havuç örneklerine inoküle edilen Salmonellatyphimurium hücreleri üzerine göstermiş oldukları antimikrobiyal etki araştırılmıştır. Farklı sebzelerde yıkama sıvılarının oluşturdukları antimikrobiyal etki ve maksimum antimikrobiyal etkinin gözlendiği süreler istatistiksel olarak değerlendirilmiştir. Analiz sonuçları, denemelerde kullanılan limon suyu, sirke ve limon suyu-sirke karışımlarının (1:1), sebzelere inokule edilen Salmonella hücreleri üzerine antimikrobiyal etki gösterdiğini, bu etkinin kullanılan sebze tipine, inokulum dozuna ve antimikrobiyal test sıvısı içerisinde bekletme süresine bağlı olarak değiştiğini göstermiştir. Araştırma sonuçlarına göre roka ve havuç örneklerinde en etkili limon suyu-sirke karışımı iken taze soğan örneklerinde sirke en etkili bulunmuştur.

Anahtar Kelimeler:

Salmonella, sebze, dezenfeksiyon, limon suyu, sirke.

Inactivation of Salmonella typhimurium inoculated on Some Vegetables by Using Lemon Juice and Vinegar (Turkish with English Abstract)

In this study, lemon juice, vinegar and the mixture of lemon juice-vinegar (1:1) were tested for their effectiveness in reducing the counts of inoculated Salmonella cells on carrot, rocket and spring onion. The statistical analysis was carried out to demonstrate the most effective treatment and to show behavior of different antimicrobial agents on different vegetables. It has been shown that lemon juice, vinegar and the mixture of lemon juice-vinegar used in the experiment have an antimicrobial effect on Salmonella cells which was inoculated on vegetables. The antimicrobial effects of these products have changed depending on the type of vegetables, inoculum levels and the contact time with antimicrobial agents. On green onion samples vinegar has been found to be the most effective agent while the mixture of lemon juice-vinegar was the most effective agent for rocket and carrot samples.

Keywords:

Salmonella, vegetable, disinfection, lemon juice, vinegar. ,

PDF

___

Nguyen—the C and Carlin F. 1994. The microbiology of minimatly processed fresh fruits and vegetables. Critical Fteviews in Food Science and Nutrition, 34: 371-401.
Madden JM. 1992. Microbial pathogens in fresh produce—the regulatory perspective. Journal of Food Protection. 55:
Adams MFt, Hartley AD and Cox LJ. 1989. Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microbiology, 6: 69-77.
Burnett SL and Beuchat LR 2002. Comparison of methods for fluorescent detection of viable. dead. and total
Escherichia coli 0157:H7 cells in suspensions and on apples using confocal scanning laser microscopy following
Singh N. Singh RK, Bhunia AK and Stroshine HL. 2002. Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli 0157:H7 on lettuce. Food Microbiology, 19: 183-193.
Karapınar M ve Gönül ŞA. 1992. Removal ol Yersinia enterocolitica from fresh parsley by washing with acetic acid or Vijayakumar C and Wolf—Halı C. 2002a. Minimum bacteriostatic and bactericidai concentrations o| household sanitizers for E.coli strains in tryptic soy broth. Food Microbiology, 19: 383—388.
Vijayakumar C and Wolf-Hall C. 2002b. Evalution of household sanitizers for reducing levels of E.coli on iceberg lettuce.
Journal of Food Protection. 65: 1646-1650.
Anonim. 1972. Türk Standardı (TS) 1125. Meyve ve sebze mamulleri titre edilebilen asitlik tayini.
AOAC. 1990. Official methods of analysis. 15"h ed. Association of Official Analytical Chemists. Washington. D.C.
Wu FM, Doyle MP, Beuchat LR. Wells JG. Mintz ED and Swaminathan B. 2000. Fate of Shigella sonnei on parsley and methods of disinfection. Journal of Food Protection, 63 (5): 468-572.